Spring Rolls

Asian food is my favorite style of cooking. If you have read my recipe index, you probably would have guessed that. Probably because most of the meals are quick and easy. I always thought that spring rolls were hard to make. The truth is, they are actually pretty easy. It took about 2 rolls and I had it down. One thing to know is, these are best eaten immediately. So we only made what we planned on eating. The rice paper should keep for quite some time in the packaging. You can really add whatever you want to them. Here is what we added.

I have never baked mine. The packaging says something about deep frying them for a minute or two, but nothing about baking. If I was going ton do baked rolls, I would probably by egg roll wraps which are more doughy.

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I thought spring rolls were hard to make too! I still haven’t tried — none of our local grocery stores stock the rice paper — but it’s at the top of my “Foods to Make” list. I love all of the bright colors from the fresh vegetables in yours!

You could also use shredded lettuce or spring mix in place of cabbage, and add boiled shrimp (whole or halved), or beef teriyaki. If you add meat or shrimp, your rolls will taste better with mint leaves, basil, and chinese cilantro

I sometime use rice paper for egg rolls (as most vietnamese restaurants do) but i prefer the egg roll wrappers, as i find rice rice paper sticks to my teeth when chew.